Indian Brussels Sprouts
User Reviews
4.9
24 reviews
Excellent
Indian Brussels Sprouts
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If you like Brussels sprouts, you will love these Indian-inspired Brussels sprouts. They are stir-fried in a mustard and cumin seed tempering and tossed with Indian spices.
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Ingredients
- 12 ounces Brussels sprouts
- 2 tablespoons oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 6-8 Curry Leaves (Kadi Patta)
- 3 Dried Red Chili Whole optional
- 1 teaspoon ginger grated
- 1 teaspoon garlic minced
- 1/2 cup yellow onions thinly sliced
- ½ teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Kashmiri red chili powder mild, adjust to taste
- 1 teaspoon Coriander powder (dhaniya powder)
- 3/4 teaspoon salt adjust to taste
- 2 tablespoon water if required
- Juice of half lime
- 2 tablespoon cilantro leaves chopped
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Instructions
- Rinse brussels sprouts with water and pat dry with a kitchen towel.
- Using a sharp knife, trim off the bottom of the hard stem of each Brussel sprouts and cut each Brussels sprout in half lengthwise, from tip to trimmed end. You can also cut to one-fourth for larger Brussels sprouts.
- Heat a pan or kadai on medium-high heat and add oil to it. Add cumin seeds, mustard seeds, dried red chili peppers, curry leaves and allow them to splutter.
- Then add onions, ginger, garlic, and saute for 1-2 minutes.
- Add Brussels sprouts, turmeric powder, red chili powder, coriander powder, and salt. Mix everything well.
- Cover the pan with a lid, let it cook on the medium flame for 4-5 minutes. Stir in between. Open the lid, and sprinkle some water if needed.
- Now cook uncovered for another 5-6 minutes so the Brussels sprouts brown on the sides. Do not overcook.
- Once done, squeeze some lime juice and add cilantro leaves. Give it a gentle stir.
- Serve this easy Indian brussel sprouts stir fry with roti, paratha, or rice.
Notes
- Pro-tip: Do not overcook the Brussels sprouts because it gives them a bitter flavor and a poor texture and also reduces their nutritional value.
- Poriyal Variation: You can also add some urad dal and chana dal in the tempering along with mustard seeds and curry leaves and garnish with grated coconut to make Brussels sprouts poriyal.
- Curry variation: Make onion-tomato masala and add plain sauteed or air-fried Brussels sprouts to it for a finger-licking Indian Brussels sprouts curry.
Nutrition Information
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Calories
128kcal
(6%)
Carbohydrates
14g
(5%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
471mg
(20%)
Potassium
499mg
(14%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
1186IU
(24%)
Vitamin C
153mg
(170%)
Calcium
59mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 471mg | 20% |
| Potassium | 499mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1186IU | 24% |
| Vitamin C | 153mg | 170% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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